CHEF JEFF — ONE BYTE AT A TIME: Tomato, Artichoke and Basil Pasta

A meal in 30 minutes or less is perfect summer fare.

Tomato, Artichoke and Basil Pasta

1 tablespoon kosher salt

1 pound short pasta

2 tablespoons olive oil

3 thinly sliced garlic cloves

1 pint grape or cherry tomatoes, rinsed, patted dry

½ 6-ounce jar marinated quartered artichoke hearts

8-ounce container fresh mozzarella (cherry size)

½ cup shredded basil leaves plus small leaves for garnish

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Bring pot of water to boil. Season with tablespoon of salt. Add pasta. Cook according to directions until al dente. Drain. Reserve 1 cup of water. In large skillet, heat oil. Add garlic. Cook 1 minute. Add tomatoes. Saute about 5 minutes. Add artichokes with liquid from jar (about ¼ cup). Cook 5 minutes. Place pasta in large bowl. Scrape tomatoes and artichokes into pasta. Toss. If mixture seems dry, add some of reserved pasta water. Add mozzarella and basil. Season with salt and pepper.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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